WF2 Recipe: Mustard-Garlic Brussels Sprouts

A few facts: Tiny things are cute. People love cute things. Brussels sprouts are really just stupid-cute, tiny cabbages.

So if Brussels sprouts are loveable, then Brussels sprouts caramelized with tangy mustard and pungent garlic must be adored. And if you prepare food that’s adored, you will be revered and lauded. Absolutely lauded. (I’m fairly certain that these exact arguments are used to teach logic at universities around the globe.)

Comments

I am on Day 5 of my first Whole30 and have been super enjoying your blog. All your recipes look fabulous but this one made me drool a little…I’m a huge fan of sprouts and this looks incredibly delicious! I’m in the middle of a kitchen remodel so my Whole30 has been raw veggies and chicken breasts from the Whole Foods deli case, but I am madly bookmarking your recipes for the party I’m throwing when my kitchen is done. Can’t wait!

Handed a plate of these to my husband yesterday and a few minutes later when I asked him (from the kitchen) what he thought and did they need anything, he said, “They’re gone.” So that’s a winner in my book. And by plate I mean the entire pound of brussels sprouts. Thanks!

I’ve never tried ghee before. Would it be okay to use coconut oil instead of ghee? I’m not sure if the ghee adds a flavor that I would be missing if I used coconut oil instead, but the coconut oil is all I have at the moment.

These were so good! I think next time I might double the mustard and aminos bc I only had a slight hint of it. Luckily I bought 2lb of brussels and only cooked 1. 🙂 I’ve seriously never made anything from your site or cookbook that I haven’t absolutely loved, thank you!